Carrot Cake Baked Oats

Baked Oats Carrot Cake on a wooden serving board alongside plate with spoon and fork

Carrot Cake Baked Oats

Delicious and nutritious Carrot Cake Baked Oats make for an easy and high-protein breakfast. Perfect for meal prep!

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME45

TOTAL TIME55

Servings 6

Course Breakfast

Cuisine American-Inspired

Keyword carrot, cinnamon, easy breakfast, ginger, gluten-free, High Protein, maple syrup, Meal Prep, oats, peanut butter, protein powder, soy milk, soy yogurt, walnuts

Ingredients

2 tbsp ground flaxseed
4 tbsp warm water
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ cup maple syrup
2 tbsp peanut butter
1¼ cups soy milk
2 cups oats
2 carrots, shredded
½ cup raisins
½ cup walnuts, chopped

Protein Icing

½ cup vanilla protein powder
1 cup thick soy yogurt Greek-style yogurt

Instructions

Preheat your oven to 350F (180C) fan forced. Prepare a loaf pan by lining it with baking paper.
In a small bowl, combine the ground flaxseeds with warm water to create a flax egg. Allow it to set for about 5 minutes.
In a large mixing bowl, combine the flax egg, cinnamon, nutmeg, ginger powder, baking powder, maple syrup, peanut butter, and soy milk. Mix well.
Stir in the rolled oats, shredded carrots, raisins, and chopped walnuts until well combined.
Transfer the mixture to the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45 minutes or until the top is golden brown.
Allow the baked oats to cool slightly before slicing. Mix vanilla protein powder with thick soy yogurt and top each slice before serving.

Video

Nutritional Information - Per Serving